This Japanese and sushi restaurant is arguably the toughest place in town to score a reservation, with diners clamoring for a chance to taste Uchi’s clever combinations that bring together fresh seafood and locally sourced ingredients in unexpected ways. Executive chef and owner Tyson Cole continues to reinvent the sushi wheel by plating innovative daily dishes (think hama kama that consists of yellowtail collar, miso, pineapple and serrano) and menu mainstays like the diver scallop hot rock.
Special Dishes: Hama Kama, Diver Scallop Hot Rock, Chef’s Tasting Menu
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